Meyer Lemon Curd Mousse
- Ready In:
- 3hrs 10mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 4 large eggs
- 6 egg yolks
- 1 cup sugar
- 1 tablespoon meyer lemon zest plus 2 tsp meyer lemon zest (2 lemons)
- 3⁄4 cup fresh meyer lemon juice (5-6 lemons)
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1 cup heavy cream, whipped
directions
- Sprinkle gelatin over water; let stand until softened, about 5 minutes.
- In a small saucepan, whisk egg yolks; whisk in lemon zest and juice.
- Cook, while whisking over medium low heat until thickened and coats the back of a wooden spoon, about 8 to 10 minutes.
- Remove from heat, stir in gelatin; stir in butter, a few pieces at a time, stirring well after each addition.
- Strain, pressing with a spatula, discard any undissolved bits of gelatin and egg.
- Cover with plastic wrap, pressing to surface to prevent "skin" from forming.; refrigerate until set, about 2 hours.
- Stir and gently fold in whipped cream; refrigerate 1 hour longer.
- Stir before using or serving.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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